Sunday 19 March
STARTERS
CREEDY CARVER CHICKEN LIVER PARFAIT
blood orange, artichoke remoulade, brioche
LOCH DUART SALMON CEVICHE
coconut, mango pickle, sweet pepper sorbet, whipped avocado
WILD GARLIC AND POTATO VELOUTÉ (v)
crispy hen’s egg, tarragon oil, crème fraîche
MAIN COURSES
ROAST LEG OF BEERA FARM LAMB
goose fat potatoes, seasonal vegetables, rosemary jus
SKREI COD
lightly spiced shellfish bisque, River Exe mussels, saffron potatoes, sprouting broccoli
BARKHAM BLUE AND LEEK TART (v)
soft poached duck egg, candied walnuts, rocket pesto
DESSERTS
LEMON POSSET
meringue Vacherin, poached rhubarb, basil sorbet, passion fruit curd
DARK CHOCOLATE FONDANT
blood orange sorbet, miso caramel, chocolate gelée
COCONUT, LIME, AND GORSE FLOWER PANNA COTTA
macerated blueberries, gingerbread, lychee
£52.50 for three courses
There is a discretionary 12.5% service charge added to your bill
